Luscious bakery-style pumpkin muffins that are dense, moist, and perfectly spiced.
Course Breakfast, Dessert
Keyword pumpkin muffins
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
Servings 12large muffins
1/2cup (94g)melted coconut oil
1 and 3/4cups (208g)white all-purpose flour(spoon and level the measurement)
3/4cup (141g)white sugar
3/4cup (107g) + 2 tablespoonsdark brown sugar,lightly packed (light can be used, we like dark best!) SEPARATED
3/4teaspoonfine sea salt
1/2teaspoon + 1/4 teaspoonpumpkin pie spice,SEPARATED
1/4teaspoon EACH:ground nutmeg, ground allspice
1can (15 ounces)pumpkin puree
PREP: Preheat the oven to 375 degrees F. Generously grease a muffin tin with spray. Lightly dust with flour and set aside. Melt the coconut oil and then set it aside so it can come back to room temperature.
DRY INGREDIENTS: In a large bowl, combine the 1 and 3/4 cups flour, 3/4 cup white sugar, 3/4 cup dark brown sugar, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, 2 teaspoons cinnamon, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/8 teaspoon cloves, and any desired mix-ins. Stir until combined.
WETINGREDIENTS: In a large bowl, add the eggs, and entire can of pumpkin puree (if it's watery, press off excess liquid with a few paper towels). Add in the 1/2 cup melted coconut oil that has cooled back to room temperature. (We want it melted, but not hot). Whisk wet ingredients together until smooth.
COMBINE: Add dry ingredients right on top of wet and stir until combined. Do not overmix. Separate the batter evenly among the 12 muffin tin cavities. The cavities will all be nearly filled -- use all the batter for the 12 cavities.
TOPPING: in a separate small bowl, whisk together the remaining 2 tablespoons brown sugar and remaining 1/4 teaspoon pumpkin pie spice. Sprinkle this mixture evenly on the tops of the muffins.
BAKE: Bake for 19-24 minutes or until a toothpick comes out clean from the center muffin. Don't under-bake or these will be overly moist and a bit gummy. Remove from the oven and let cool for 2-3 minutes in the pan. Transfer to a wire cooling rack to allow them to finish cooling. These muffins are best at room temperature so allow time for them to thoroughly cool.
Use a good, light colored metal, non-stick cupcake pan. This are the exact ones I use.